Jowar Millet Cookies
These cookies are made from 100% Jowar master Cook Jowar flour, with the jaggery and a hint of cumin. Super delicious and perfect for a guilt free snack!
Servings - 5
Difficulty Level - Easy
Preparation Time - 45 Mins
Cook Time - 15-20 mins
- 120 gm Master cook Jowar Flour
- 50 gm Jaggery
- 10 gm Molasses
- 55 gm soft unsalted Butter
- ½ gm (a pinch) of Mastercook Jeera, roasted and powdered
- 5 gm Cocoa powder
- ½ gm (a pinch) of baking soda
- 1 gm salt
- Sift together the Mastercook Jowar flour, Mastercook Jeera, Cocoa powder and baking soda. Set aside
- In a mixing bowl, add the butter, jaggery and molasses. Cream together with a rubber spatula or wooden spoon until the jaggery has dissolved and it’s a smooth creamy mixture. Do not whip the mixture.
- Add the flour and using your fingers, rub the flour into the mixture, until all the flour is mixed through, knead it 1-2 times very gently to form into a single uniform dough. The dough shouldn’t stick to the bowl or your hands.
- Cover the dough in cling wrap and place in the fridge for 20 minutes to firm up slightly.
- After 15 minutes have passed, begin preheating your oven to 175C / 347 F / Gas Mark 4
- Take out your dough and cut into 15 equal size pieces, each piece should be around 15-17 gms if scaled.
- Roll each piece into a ball and flatten with the palm of your hand.
- Alternatively, you can use a flat bottom bowl to flatten it.
- Place on a parchment lined baking sheet and bake for 15-20 minutes, until the edges are lightly browned, and the cookie is firm to the touch. You will also know its done when your house has a wonderfully strong smell of fresh baked cookies.
- Remove and cool on a wire rack. Store in an airtight container at room temperature for up to 7 days
Tips for Cooking
- You can make this recipe with only jaggery, or jaggery powder if you do not have molasses. Alternatively, you can use dark brown sugar.
- The butter should be just soft, not melting; Otherwise you will have to keep the dough in the fridge for longer.
- This dough does not spread much at all, so only a 2-3 cm gap is required between cookies.
- Incase you find that your cookies are soggy or soft after a few days, just place them back in the oven for 5-7 minutes and they will become crunchy again.